Wine & Cheese Pairing: The Perfect Match
- New research from Rutgers University sheds light on why a glass of red wine frequently enough accompanies a juicy steak.
- The research delves into "mouthfeel," the sensations produced by the interaction of food chemicals with saliva and cells in the mouth.
- Paul Breslin, a professor of nutritional sciences at Rutgers University and the Monell Chemical Senses Center, emphasized the mouthS sensitivity.
Discover why the classic pairing of red wine adn steak is a match made in heaven! News from Rutgers University explains how astringency in wine perfectly balances the fattiness of meat, creating a balanced, delicious sensory experience and influencing food choices. The study explores “mouthfeel,” revealing how the mouth’s sensitivity to textures like those of astringent teas or salami plays a critical role in what we eat, and could explain similar pairings in various cuisines. Weather you’re curious about culinary traditions or want more information to make healthier choices, this information on wine and steak is helpful. Stay tuned for more insights from News Directory 3. Discover what’s next in the world of food science!
Red Wine and Steak: A Matter of Mouthfeel
Updated May 25, 2025
New research from Rutgers University sheds light on why a glass of red wine frequently enough accompanies a juicy steak. The study, published in Current Biology, suggests the pairing works as the astringent qualities of the red wine contrast with the fatty texture of the meat, creating a balanced sensory experience.
The research delves into “mouthfeel,” the sensations produced by the interaction of food chemicals with saliva and cells in the mouth. This interaction plays a crucial role in our food preferences, influencing both healthy and unhealthy eating habits.
Paul Breslin, a professor of nutritional sciences at Rutgers University and the Monell Chemical Senses Center, emphasized the mouthS sensitivity. ”The mouth is an incredibly sensitive organ,” breslin said. “How foods make our mouths feel has a great deal to do with what foods we choose to eat.”
Researchers knew that astringent wines create a harsh, dry sensation, while fats feel slippery. they hypothesized that thes sensations might counteract each other,but the exact mechanism was unclear,especially considering the mild astringency of typical foods.
Breslin and his team proposed that astringency and fattiness exist on opposite ends of a spectrum, similar to hot and cold. to test this, volunteers sampled fatty foods alongside sips of a mildly astringent liquid, specifically alternating between tea and salami.
Participants rated the levels of fattiness and astringency they experienced. The results indicated that the subjects perceived increased astringency as they continued sipping the tea, up to a point determined by the tea’s chemical composition.
This is why, in red wine tasting celebrations, they don’t just have you sip red wine after red wine, but give you something fatty—cheese, crackers, cold cuts—in between tastings.
This natural inclination to seek balance in our mouths may encourage dietary variety, Breslin suggests. The contrast between fatty and astringent sensations allows us to consume fatty foods more easily when paired with astringents. This could explain similar pairings in various cuisines.
Breslin notes that such pairings are common across different culinary traditions. Such as, French gastronomy often includes sorbet between courses to cleanse the palate, while Japanese cuisine features ginger with sushi. Salad dressings typically combine fatty elements like oil with astringent components like vinegar.
What’s next
Future research may explore other sensory pairings and their impact on dietary choices, possibly leading to strategies for promoting healthier eating habits through balanced flavor profiles.